prikaz prve stranice dokumenta Influence of buckwheat and chestnut flour addition on properties of corn extrudates
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Scientific paper - Original scientific paper
Influence of buckwheat and chestnut flour addition on properties of corn extrudates
Croatian journal of food science and technology, 4 (2012), 1; 26-33. urn:nbn:hr:109:335472
Jozinović, Antun; Šubarić, Drago; Ačkar, Đurđica; Babić, Jurislav; Klarić, Ilija; Kopjar, Mirela; Valek Lendić, Kristina

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Jozinović, A., Šubarić, D., Ačkar, Đ., Babić, J., Klarić, I., Kopjar, M. & Valek Lendić, K. (2012). Influence of buckwheat and chestnut flour addition on properties of corn extrudates. Croatian journal of food science and technology, 4. (1), 26-33. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:335472

Jozinović, Antun, et al. "Influence of buckwheat and chestnut flour addition on properties of corn extrudates." Croatian journal of food science and technology, vol. 4, no. 1, 2012, pp. 26-33. https://urn.nsk.hr/urn:nbn:hr:109:335472

Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Ilija Klarić, Mirela Kopjar and Kristina Valek Lendić. "Influence of buckwheat and chestnut flour addition on properties of corn extrudates." Croatian journal of food science and technology 4, no. 1 (2012): 26-33. https://urn.nsk.hr/urn:nbn:hr:109:335472

Jozinović, A., et al. (2012) 'Influence of buckwheat and chestnut flour addition on properties of corn extrudates', Croatian journal of food science and technology, 4(1), pp. 26-33. Available at: https://urn.nsk.hr/urn:nbn:hr:109:335472 (Accessed 26 March 2025)

Jozinović A, Šubarić D, Ačkar Đ, Babić J, Klarić I, Kopjar M, and sur.. Influence of buckwheat and chestnut flour addition on properties of corn extrudates. Croatian journal of food science and technology [Internet]. 2012 July 19 [cited 2025 March 26];4(1):26-33. Available at: https://urn.nsk.hr/urn:nbn:hr:109:335472

A. Jozinović, et al., "Influence of buckwheat and chestnut flour addition on properties of corn extrudates", Croatian journal of food science and technology, vol. 4, no. 1, pp. 26-33, July 2012. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:335472. [Accessed: 26 March 2025]

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Metadata
Title (english)Influence of buckwheat and chestnut flour addition on properties of corn extrudates
AuthorAntun Jozinović
AuthorDrago Šubarić
AuthorĐurđica Ačkar
AuthorJurislav Babić
AuthorIlija Klarić
AuthorMirela Kopjar
AuthorKristina Valek Lendić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25% moisture) were extruded at two temperature regimes: 80/90 °C and 75/180 °C. Physical, chemical and rheological properties, and digestibility of the obtained extrudates were investigated in relation to non extruded samples. Addition of chestnut flour to corn meal resulted in increase of fibre, ash and fat content, and decrease of protein content, while buckwheat flour addition resulted in increase of all measured components. Chestnut and buckwheat flour addition increased whiteness and decreased yellowness of non-extruded samples. While extrusion of corn meal resulted in increase of whiteness, extrusion of both types of mixtures resulted in its decrease. Bulk density increased and expansion ratio, hardness and fracturability decreased by addition of chestnut and buckwheat flour. Extrusion of all investigated samples resulted in decrease of peak, hot and cold viscosity and increase of water absorption index. Total polyphenol content and antioxidant activity increased by the addition of buckwheat and chestnut flour, but the extrusion caused their decrease.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 4, no. 1, pp. 26-33
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:335472
Publication2012-07-19
ProjectNumber: 113-1130473-0571
Title (croatian): Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Title (english): Development of new modified starches and their application in food industry
Leader: Drago Šubarić
Jurisdiction: Croatia
Funding stream: zProjects
Document URLhttps://hrcak.srce.hr/84717
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-25 16:28:00